For high-volume kitchens where throughput and consistency define service quality, this natural gas restaurant range offers robust heat distribution and versatile functionality. Operators benefit from a combined cooktop and convection oven platform for searing, griddle work, and baking with precise temperature control. Built for commercial use, the unit delivers 114,000 BTU total input and features a durable stainless-steel exterior for daily use in restaurants, cafeterias, hospitals, and campus facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and power. Scrape griddle, remove grates. Wipe surfaces with mild detergent and soft cloth; avoid abrasives. Clean oven with approved cleaner; wash racks in soapy water. Vacuum condenser and vent to remove grease. Dry components. Inspect seals and burner ports; clear clogs with soft brush. Reassemble, restore power, and run heat cycle to verify operation.#@@#Additional Info#@#Southbend's H4361A-2TR-NG 36" Natural Gas Range offers 114,000 BTU, two burners, 24" griddle, hybrid convection oven, stainless steel build, 22.5" flue riser, thermostatic controls, adjustable legs, and NSF certification.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency define service quality, this natural gas restaurant range offers robust heat distribution and versatile functionality. Operators benefit from a combined cooktop and convection oven platform for searing, griddle work, and baking with precise temperature control. Built for commercial use, the unit delivers 114,000 BTU total input and features a durable stainless-steel exterior for daily use in restaurants, cafeterias, hospitals, and campus facilities.
#@@# Dual Non-Clog Burners#@#
Two non-clog open burners provide concentrated heat for boiling and sautéing while reducing maintenance. Chefs achieve stable flames across heavy pans, improving cycle times and service consistency.
#@@# Integrated Left Griddle#@#
A 24" left-side griddle plate supports high-capacity production alongside burner operations, enhancing menu flexibility for breakfast, sandwiches, and short-order items. Integrated plumbing ensures consistent griddle temperatures for repeatable results.
#@@# Electric Hybrid Convection#@#
The electric hybrid convection oven ensures even heat distribution for baking, roasting, and holding. Thermostatic controls enable precise temperature management. The oven interior measures 26.00" W x 24.00" D x 14.00" H, with three racks maximizing space for sheet pans and trays.
#@@# High Heat Output#@#
With 114,000 BTU total, the system handles intensive production cycles and quick recovery under repeated use. Ideal for high-turnover environments like university dining halls and hospital kitchens.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning, meeting NSF sanitation standards. The material supports frequent cleaning and maintains a professional appearance in exposed areas.
#@@# Service-Ready Design#@#
Freestanding installation includes a 22.5" flue riser, hi-shelf, and 6" adjustable legs for leveling on uneven floors.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; remove grates and wipe with a mild degreaser to prevent clogging. Clean oven interior weekly using a commercial oven cleaner, then rinse racks and allow full dry before reinsertion. Vacuum condenser and flue riser monthly to maintain airflow. Verify thermostatic controls and standing pilot ignition quarterly; adjust or replace worn gaskets and spring-assisted door components. Level unit and check 6" legs for secure mounting.